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How To Make a Flax Egg

Measuring spoon filled with flaxseed meal for our How to Make a Flax Egg tutorial

Measuring spoon in a bowl of flax eggGooey flax egg dripping from a measuring spoon into a bowl

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Flax egg dripping off a spoon into a bowl
4.63 from 29 votes

Flax Egg

A step-by-step tutorial of how to make a flax egg, egg substitute for baking!
Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 (flax egg)
Category: Vegan
Cuisine: Baking, Vegan
Freezer Friendly No
Does it keep? No

Ingredients

US Customary - Metric
  • 1 Tbsp flaxseed meal (ground raw flaxseed)
  • 2 1/2 Tbsp water

Instructions

  1. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg (as original recipe is written).

  2. It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an egg does. But I've found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.

Notes

*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 1 flax egg)

  • Calories: 37
  • Fat: 2.2g
  • Carbohydrates: 2g
  • Fiber: 1.9g
  • Protein: 1.3g
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Below are some of my recipes which use flax eggs:

Pumpkin Chocolate Chip Muffins // Simple Vegan Brownies // 1-Bowl GF Banana Bread // Chocolate Chip Oatmeal Cookie Pancakes // 1-Bowl Vegan Banana Nut Muffins // Turmeric Chickpea Fritters // 1-Bowl Chocolate Chocolate Chip Muffins //  Toasted Coconut Pancakes // Simple Vegan Stuffing // Refined-Sugar-Free Turtle Brownies // Peanut Butter Cup Pancakes // Coconut Oil Blueberry Scones // Sun-Dried Tomato & Basil Meatballs

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for CarJa PersonCarJa Person says

    November 27, 2019 at 2:12 pm

    I made the flax egg and used it in my turkey loaf recipe. I cook by portion so I made 4 individual turkey loaves exactly alike so that I could control the nutritional information. Each loaf had 1 flax egg. They were marvelous! The texture was almost identical to the mini loaves I’ve purchased. The family loved them. I will make them again. Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 27, 2019 at 5:45 pm

      We’re so glad the flax egg worked out for you! Happy Thanksgiving! xo

      Reply
      • Avatar for CarJa PersonCarJa Person says

        November 27, 2019 at 6:19 pm

        Thank you! Now each person has their own loaf. They can eat it all. Make sandwiches, etc. You have a “Happy Thanksgiving” also!

        Reply
  2. Avatar for Alison Griffiths-BrownAlison Griffiths-Brown says

    November 6, 2019 at 11:33 am

    Thanks for the video on how to make flax eggs :)

    I’m looking to replace 3 large eggs in a nut roast, but want to get the same amount of protein I would from the eggs, this would mean using 100g (12 tablespoons) of flax. I’m guessing this would be way too much liquid when made into flax eggs?

    What would you recommend please?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 6, 2019 at 12:43 pm

      Hmmm, by nut roast do you mean meatloaf? You could try this recipe?

      Reply
  3. Avatar for WesWes says

    October 25, 2019 at 7:05 pm

    Well, I attempted using this in a fresh pumpkin pie recipe that calls for 3 eggs… I’ve made it several times with wild success, unfortunately this flax egg recipe ruined the texture, it came out too loose and watery! If anyone has suggestions for adding this to pumpkin pie, maybe in a different ratio? let us know as it is the season!

    You’ve been warned.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 28, 2019 at 10:05 am

      Hi Wes, sorry to hear it didn’t work out for you! We wouldn’t recommend this in recipes where you are looking for a creamy texture. It works well in cookies, pancakes, quick breads, and muffins. Better luck next time!

      Reply
  4. Avatar for AllieAllie says

    August 23, 2019 at 3:25 pm

    I want to make the 1-Bowl Carrot
    Apple Muffins however, I am not in the know about what a BATCH of flax eggs are. It calls for 1 1/2 batches flax eggs. Sooooo is that 1.5 flax eggs, or perhaps there are 3 flax eggs in a batch?? Can you please clarify what a BATCH is?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 23, 2019 at 5:48 pm

      Sorry for the confusion. 1 batch = 1 flax egg!

      Reply
  5. Avatar for AlainaAlaina says

    April 23, 2019 at 7:21 am

    Hi, when buying the ground flax, what texture should I get?
    At Costco I saw a medium texture ground flax but was wondering if that would change the texture of what I’m making

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 23, 2019 at 10:06 am

      Finely ground is best, but medium will likely work as well. Hope that helps!

      Reply
      • Avatar for AlainaAlaina says

        April 24, 2019 at 11:38 am

        Ah okay thank you for the quick reply! :D I’ll probably buy finely ground then

        Reply
    • Avatar for Esther EstesEsther Estes says

      November 6, 2019 at 3:12 pm

      I’ve tried several different brands of ground flax but my favorite is the one sold at Costco! I bought Dana’s The Minimalist Baker Everyday Cookbook (strongly recommend) and the Costco ground flax works beautifully for all the recipies requiring flax egg in this book… my favorite being the Buckwheat Pancakes which I make every Saturday morning by popular demand from my family.

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        November 7, 2019 at 11:03 am

        We’re so glad you enjoy the cookbook, Esther! Thank you so much for sharing! xo

        Reply
  6. Avatar for Steve ZSteve Z says

    February 9, 2019 at 7:57 am

    I’ve been using ground flax as an egg substitute for a long time, and have found the standard 1 T flax to 2 1/2 T water is too watery.

    For pancakes, muffins, banana bread, etc., I just add one Tablespoon of ground flax for each egg suggested by the recipe directly to the flour. It works great.

    For cookies where the egg gets mixed in with the “butter” and sugar, I use one T of flax to one T water, adding maybe another half Tablespoon of water if necessary. This also works great.

    Flax substitute for egg does not work well in pumpkin pie, alas. It comes out gummy… I’ve had some success with silken tofu (see the web for ideas) and am planning on a chia seed pudding base next time.

    Best wishes,
    Steve

    Reply
    • Avatar for joejoe says

      September 28, 2019 at 6:53 am

      Hi all. In my experience using flax seed I found that
      buying the seeds whole and grinding what I need using a coffee grinder is best. Half a T of seed gives 1 T of meal. Fresh is best.
      When I mix I use the standard (sic) 1T meal + 2 and a half Twater the result is too watery no matter how long it rests. Boil them in MW for few seconds thickens instantly.

      Reply
  7. Avatar for Keisha Sharonda WilsonKeisha Sharonda Wilson says

    February 4, 2019 at 5:43 am

    I made this recipe for my crab cakes. And it worked great!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 5, 2019 at 8:58 am

      Yay!

      Reply
  8. Avatar for chris powerschris powers says

    January 30, 2019 at 5:51 pm

    In your recipes you say two batches of Flax eggs 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written) so I have been making two batches it was not until I read the original recipe that says 1 tbsp. flax to 2.5 a batch is batch
    [batch is

    NOUN
    a quantity or consignment of goods produced at one time so I was making or 4 tbsp. flax and 10 tbsps. water maybe better to say Two Flax eggs ( see recipe in link )

    Reply
  9. Avatar for ChristieChristie says

    January 20, 2019 at 3:38 pm

    Hoping this works since i have an egg and milk allergy. Sounds a lot better than eating egg and dealing with the consequences or just going with out!

    Reply
  10. Avatar for DoraDora says

    December 13, 2018 at 11:41 am

    Because naturally chickens eat their own eggs to replenish the nutrients it cost them to lay the egg. They need it more than we do.

    Reply
    • Avatar for Emily TaylorEmily Taylor says

      July 3, 2019 at 6:49 am

      Chickens only eat broken eggs that could never hatch usually those that are not in a nest. They do not need to eat them.

      Reply
  11. Avatar for CourtneyCourtney says

    November 21, 2018 at 10:50 pm

    What’s the ratio for chia eggs? Thanks

    Reply
  12. Avatar for timtim says

    November 8, 2018 at 2:34 pm

    sounds great as a binding and stiffening agent but how would it react in a recipe such as the good old Yorkshire Pudding? does it also act as a raising agent? Or… does anyone have another suggestion…? So far I’ve experimented with… Baking powder and self raising flour, the water from chickpeas, both of the previous two together, #3 with a ratio of plain flour and self raising flour 2:1… Also, all of the above in different shape/size tins lol… even something that will give me around 2″ elevation would be awesome and gratefully appreciated :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 9, 2018 at 5:58 am

      Hi Tim! It acts as a binder in recipes, the same way an egg would.

      Reply
    • Avatar for MS ALICE WILDEMS ALICE WILDE says

      April 25, 2019 at 1:58 pm

      Have you tried raising them with a sourdough style yeast/lactic bacteria combo?

      Reply
  13. Avatar for Chelsea AveryChelsea Avery says

    October 8, 2018 at 1:23 pm

    Hi there!

    I’m wondering if it’s possible to prepare more than one flax egg in advance? Or even just how well one flax egg keeps in the fridge to be used the next day or later in the week? Let me know if you have any insight :)

    Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 9, 2018 at 8:01 pm

      I’m not sure as we generally make our flax eggs at the time of making the recipe! If you experiment with it, report back!

      Reply
  14. Avatar for Charlene WattCharlene Watt says

    October 2, 2018 at 9:46 am

    Hi,

    I’m looking to replace the egg in a traditional perogie dough recipe, but I plan to freeze the perogies once they’re formed instead of boiling/cooking right away. Will the flax egg hold up if the dough hasn’t been cooked before it’s frozen?

    Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 4, 2018 at 7:18 am

      Good question! We haven’t tried using flax eggs in perogies and can’t say for sure, but if you test it out, report back!

      Reply
  15. Avatar for Sage KrewsonSage Krewson says

    August 14, 2018 at 7:10 pm

    As a brand new vegan, this recipe really helped me to get the basics down. Thanks so much! I’ve used it in place of egg in several baked goods recipes and it has always turned out great!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 15, 2018 at 9:46 am

      We are glad to hear it was helpful, Sage!

      Reply
  16. Avatar for CarmellaCarmella says

    August 12, 2018 at 4:22 am

    Too easy! My go to!

    Reply
  17. Avatar for MariaMaria says

    July 22, 2018 at 4:32 am

    I have tried baking mainly to create kids treats such as banana break and brownies in my hope to avoid commercial treats. However, I develop epic fail banana breads and brownies… I refuse to use eggs! What can I do to bake goodies with the near texture of bake goods that usually include eggs ? Help!
    Have a marvelous weekend!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 22, 2018 at 12:52 pm

      Hi Maria! Flax eggs and chia eggs replicate the consistency and texture of an egg really well and can be used in any baking recipe that calls for eggs! That being said, you should be able to achieve the same if not very similar texture in your baked goods when using these substitutes.

      Reply
      • Avatar for KellyKelly says

        April 11, 2019 at 1:13 pm

        I use flax several times and generally works great. However, I’m wondering if the same ratio goes for recipes asking for egg whites and not whole eggs?

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          April 12, 2019 at 12:27 pm

          Hi Kelly, we think it will depend on the recipe and the reason it calls for egg whites. Perhaps it would work in recipes where the egg white is used for nutritional purposes, but not for texture. Hope that helps!

          Reply
    • Avatar for PatPat says

      April 14, 2019 at 11:32 am

      Maria, I’ve found in a lot of vegan recipes that adding some vinegar to a recipe that also includes baking soda, will aid in leavening which should help with texture.

      Reply
  18. Avatar for ElvaElva says

    July 13, 2018 at 9:28 am

    Hi! I want to make your gluten free carrot cake, but not vegan. Can I replace the 3 flax eggs with real eggs? Can I do so in all recipes using flax eggs?

    Reply
  19. Avatar for MarkMark says

    June 6, 2018 at 12:41 pm

    Hi Dana, I wondered if you had tried adding sunflower lecithin to this to help binding?

    Thanks as always,

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 8, 2018 at 6:56 am

      Hi! We haven’t, but if you give it a try, report back!

      Reply
  20. Avatar for Natalie WarrenNatalie Warren says

    June 2, 2018 at 8:58 pm

    I so was hoping this would work! I attempted to use the flax egg to replace the eggs in my brownie mix. What I ended up with was a gloopy mess of oily hot brownie batter. Hopefully I can try again with a chia or aquafaba egg. This seems like a good thickener and binder but I’m not sure it really does the job as an egg does in recipes (of puffing up the batter).

    Reply
  21. Avatar for Jessica FurubottenJessica Furubotten says

    May 16, 2018 at 8:52 pm

    Is it possible to use hemp seed?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 18, 2018 at 9:29 am

      We haven’t tried and can’t say for sure!

      Reply
  22. Avatar for LeighLeigh says

    May 12, 2018 at 1:43 am

    Came together perfectly first go! Thanks for going through all the pain to get it right ;)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 13, 2018 at 7:34 am

      Glad to hear it, Leigh!

      Reply
      • Avatar for LeighLeigh says

        May 13, 2018 at 8:16 pm

        Haha! My feed back was meant for another recipe, but still relevant here. BTW thank you for sharing your amazing recipes

        Reply
  23. Avatar for MirekMirek says

    May 10, 2018 at 9:40 am

    Will the flax egg work in my no-bake cookies recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 10, 2018 at 11:07 am

      Hi Mirek! We’re not sure what your no-bake cookie recipe looks like, but this one doesn’t require a flax egg and may be of interest to you!

      Reply
  24. Avatar for ZachZach says

    March 19, 2018 at 2:40 pm

    What is shelf life if I make in bulk?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 20, 2018 at 8:49 am

      I wouldn’t recommend making flax eggs in bulk, and would suggest making it fresh each time you are baking. I always make my eggs at the start of a recipe. That way, I can get them in the fridge, and then work through the other steps while the flax eggs set. Hope this helps!

      Reply
  25. Avatar for PaulPaul says

    March 14, 2018 at 12:14 am

    Hi, do you recommend hot or cold water for the flax egg? I have found that hot water helps make it more gelatinous which is what I need for some recipes.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 14, 2018 at 6:15 am

      Warm water works best!

      Reply
  26. Avatar for CarmellaCarmella says

    January 31, 2018 at 2:12 am

    Easy Peasy! I got a coffee/herb grinder for christmas and only use it for grinding my fresh flax seeds as I need them. I can’t live without it! Thanks for another easy recipe, and for making our plant based life such an easy transition!

    Reply
  27. Avatar for GarimaGarima says

    January 19, 2018 at 10:05 am

    Can we use the flax mixture after keeping it in freeze..? Nd also how the pumpkin puree is made?? Do I have to boil the pumpkin first??

    Reply
  28. Avatar for ESRLESRL says

    December 24, 2017 at 12:58 am

    what and how much portion/ in what ratio should i use this flax egg if i want to replace egg yolks and egg whites in separate quantities?

    Reply
  29. Avatar for VickieVickie says

    November 21, 2017 at 8:55 pm

    I plan on making corn bread using a box mix. Trader Joe’s to be exact. Can I sub the large egg I normally use for the flax egg? Should I use more for a large egg? My granddaughter is Vegan and I want her to be able to eat it. Thanks in advance! Your blog has been very helpful.

    Reply
  30. Avatar for sandrasandra says

    October 25, 2017 at 10:17 am

    What do you think a/b making up a bunch of flax eggs and storing them in the fridge for later use? Will they still be good?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 25, 2017 at 6:53 pm

      Hi Sandra! We don’t recommend it, we suggest making them fresh each time!

      Reply
  31. Avatar for Pam FultonPam Fulton says

    September 1, 2017 at 11:44 am

    Would a flax egg work with cinnamon roll recipe? Or would it hinder the bread from rising?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 2, 2017 at 5:11 pm

      Hi! We recommend this cinnamon roll recipe which doesn’t require and egg or a vegan egg!

      Reply
  32. Avatar for AbbyAbby says

    August 25, 2017 at 5:29 pm

    Does it matter if I use coarse vs finely ground seeds to make the flax egg?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 26, 2017 at 6:56 pm

      Hi! Abby it doesn’t matter!

      Reply
      • Avatar for AbbyAbby says

        August 27, 2017 at 6:12 pm

        Thank you!!

        Reply
  33. Avatar for KatyKaty says

    July 24, 2017 at 8:59 pm

    I have a recipe for cupcakes I used to make before going vegan. do you think this be used to replace 3 eggs? would you recommend a different substitution?

    Reply
  34. Avatar for Kirsten SachsonKirsten Sachson says

    July 24, 2017 at 3:51 pm

    I’m allergic to Flax seeds (a tiny amount will give me a 72 hour Migraine headache).
    What can I use instead?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 24, 2017 at 4:06 pm

      Hi Kirsten! You can use chia seeds instead!

      Reply
  35. Avatar for KatyKaty says

    July 21, 2017 at 10:30 am

    If my recipe calls for two large eggs (at least 114 grams of egg since one large is 57 grams), could I simply replace it with the same weight in flax egg? I know it’s not an exact 1:1 switch. Do you happen to have a ratio for a large egg?

    Reply
  36. Avatar for LuisaLuisa says

    June 30, 2017 at 2:05 pm

    Hi everyone,

    I was wondering: I made an extra flax egg that I won’t be using. Can I store it somehow?

    Thank you :)

    Reply
  37. Avatar for KatieKatie says

    June 26, 2017 at 12:45 pm

    How would this work to replace egg whites? I have a muffin recipe that calls for 2 egg whites, not whole eggs

    Reply
  38. Avatar for GauriGauri says

    June 18, 2017 at 10:08 pm

    Can use this as egg white substitute for macarons?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 19, 2017 at 6:48 am

      We haven’t tried it with macarons, so I can’t say for sure. If you give it a try, report back on how it goes!

      Reply
  39. Avatar for JudiJudi says

    June 14, 2017 at 8:43 am

    Hi, do you recommend using brown or golden flax seed? And this is the same thing as linseed isn’t it?
    Thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 15, 2017 at 7:43 am

      Hi Judi! Look for golden flax seeds instead of brown.The brown variety will be more likely to darken your baked goods due their brown hulls. Also, you got it! Linseed and flax seed are the same!

      Reply
  40. Avatar for AnieAnie says

    June 1, 2017 at 3:17 pm

    Thanks for the recipe.

    Reply
  41. Avatar for MaudeMaude says

    April 23, 2017 at 6:33 pm

    I just made these but I’m disappointed. They didn’t rise like the ones in your photos and the color of mine look like cardboard. I followed the recipe exactly. Why??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 24, 2017 at 6:29 am

      Hi Maude! What recipe are you referring to? I think you may have commented on the wrong page!

      Reply
  42. Avatar for Michelle MerrillMichelle Merrill says

    April 22, 2017 at 11:35 am

    Works great, thanks for the tip

    Reply
  43. Avatar for Shannon JarrellShannon Jarrell says

    April 6, 2017 at 11:50 pm

    I used this recipe as an “egg wash” for some bagels. I let the mixture sit, stirring occasionally, for about 30 minutes while prepping other ingredients. It worked out very well and my toppings stuck to the bagels perfectly! Thanks.

    Reply
    • Avatar for Sheron St.Sheron St. says

      April 22, 2017 at 11:33 pm

      Good to know. I use flax for egg replacement but would have not thought to do that. Thanks !!

      Reply
  44. Avatar for CallieCallie says

    March 15, 2017 at 10:54 am

    Would the flax egg works to substitute for 2 large eggs in toll house pie?

    Pie crust
    2 large eggs
    1/2 c Flour
    1/2 c granulated Sugar
    1/2 c brown sugar
    3/4 c Earth Balance
    1 c Chocolate Chips
    1 c chopped nuts

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 15, 2017 at 6:33 pm

      Hi Callie! Yes, that should work!

      Reply
  45. Avatar for terdralynterdralyn says

    March 14, 2017 at 2:08 pm

    I’ve read all over the internet that the substitution should be 1 Tbsp flax/3 Tbsp water. Your recipe works much better, as using that much water just makes everything watery. Thanks!

    Reply
  46. Avatar for VideoPortalVideoPortal says

    March 10, 2017 at 2:20 am

    After about 5 minutes you would see a change in the texture. It would become gelatinous, sticky. Now the flax egg is ready to be used in your recipe as egg substitute.

    Reply
  47. Avatar for Linda ScavoneLinda Scavone says

    March 6, 2017 at 3:51 pm

    my son bought flax seeds, can I grind those and use to make egg?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 6, 2017 at 6:09 pm

      You sure can!

      Reply
  48. Avatar for ColleenColleen says

    February 24, 2017 at 7:43 pm

    I have an egg allergy. I use 1 Tab. Ground flax mixed with 1/2 teaspoon baking powder and 3 Tab. Water. This equals 1 egg for baking.

    For meatballs, meatloaf, just omit the baking powder!

    Reply
  49. Avatar for CGCG says

    February 23, 2017 at 11:16 am

    Today, I used this to make some vegan yeasted crepes with whole wheat flour. Honestly, I thought it would work a lot better than it did. Batter was too runny and took hours to rise, though I followed instructions to a T – the only change being the egg substitute. The crepes simply fell apart on the skillet. I think I’ll be sticking with my usual vegan egg sub – half a mashed banana.

    Reply
  50. Avatar for ShannonShannon says

    February 14, 2017 at 9:35 am

    I used this and it worked but I just want to make sure I’m doing it right.. when you measure the flax meal do you do it like flour or like brown sugar? Like do you pack it in or fluff it up?

    Reply
    • Avatar for Barbara BeckerBarbara Becker says

      November 18, 2017 at 3:43 pm

      is flax meal the same as flax seed…do I need to grind the seed to get the meal ??

      Reply
  51. Avatar for Yvonne MorrowYvonne Morrow says

    February 6, 2017 at 10:00 am

    Thanks for such explicit information. The additional nutritional facts are a plus.

    Reply
  52. Avatar for LenaLena says

    January 31, 2017 at 4:24 pm

    How much flax meal should I use if the recipe (key lime pie) only calls for egg yolks? I assume same ratio, just less volume. Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 5:56 pm

      Hi! I don’t think that flax eggs will work for key lime pie! That being said, here is a Vegan Key Lime Pie recipe for you to check out that does not require eggs!

      Reply
  53. Avatar for AtticusAtticus says

    January 27, 2017 at 10:41 am

    Tasted horrible, worst omelette I’ve ever made.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 28, 2017 at 7:25 am

      Hi Atticus! Flax eggs are a great vegan substitute in baking but I can see why you didn’t particularly enjoy them in place of eggs for an omelette! In future, try this when you’re in a scramble!

      Reply
  54. Avatar for Vicki RoblesVicki Robles says

    January 21, 2017 at 7:13 am

    I’m new to your blog. In other baking recipes sometimes you can replace an egg with applesauce, do you think this could work in this recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 21, 2017 at 1:33 pm

      Hi Vicki! You can use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes, so if you wanted to try that rather than making a flax egg, that is an option too!

      Reply
  55. Avatar for CindyCindy says

    January 20, 2017 at 7:12 pm

    Hi, I used this because I realized too late in a recipe that I didn’t have eggs. It worked perfectly and I’m happy that I have another option. Thank you

    Reply
  56. Avatar for KourtneyKourtney says

    December 25, 2016 at 5:52 pm

    I made it, and it turned out great!

    Reply
  57. Avatar for lisalisa says

    December 9, 2016 at 6:30 pm

    Hi,
    Do you have any experience with making psyllium eggs? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 10, 2016 at 3:58 pm

      I don’t! Sorry.

      Reply
  58. Avatar for KaitlynKaitlyn says

    November 22, 2016 at 10:13 am

    Hi! Do you think this would work in a pecan pie? I appreciate your help, thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2016 at 10:08 am

      I’m not sure but it’s worth a shot!

      Reply
    • Avatar for Erin bErin b says

      December 7, 2017 at 8:53 pm

      I am curious did it work in pecan pie?

      Reply
    • Avatar for AndreaAndrea says

      December 24, 2017 at 11:11 am

      Would love to know how it worked with your pie! I’ve been trying to make Chess pies using any egg replacement suggestions and not finding a winner yet ?.

      Reply
      • Avatar for Kaitlyn MaloneyKaitlyn Maloney says

        December 24, 2017 at 11:12 am

        It did! I thought it worked great and you couldn’t tell at all that it had flax in it

        Reply
        • Avatar for AndreaAndrea says

          December 24, 2017 at 3:04 pm

          Thank you! I just tried a chocolate chess pie earlier using oil, water, and baking powder but it was soup in a pie crust ?. Second try I used the flax seed, but also added a few teaspoons of the commercial egg replacer hoping the combo would work. It looks like it worked. About to try another one.

          Reply
          • Avatar for Kaitlyn MaloneyKaitlyn Maloney says

            December 24, 2017 at 3:14 pm

            Hooray! I’m glad it worked for you!

          • Avatar for AndreaAndrea says

            December 24, 2017 at 3:27 pm

            Later on I’ll try it with just the flax seed and not use the commercial egg replacer. Just trying to get my Christmas baking done so I’m going with what appeared to work this time.

  59. Avatar for KristinaKristina says

    November 6, 2016 at 12:20 pm

    Just made these cuz I had 3 brown bananas that needed to be used but I was a little disappointed with the results :( The muffins came out a very dark brown… I used raw sugar instead of brown sugar, could that be why they are so dark? They also have a kind of bitter taste to them, but I cooked them for 20 minutes so they shouldn’t be burned…Help :(

    Reply
  60. Avatar for JaclynJaclyn says

    October 27, 2016 at 1:19 pm

    What if I accidentally leave the flax egg to set for longer than five minutes? Will it still work?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2016 at 8:15 pm

      Yes! If it becomes dry, sprinkle in a little more water.

      Reply
  61. Avatar for MM says

    October 18, 2016 at 3:13 pm

    Thanks for the flax egg. I am also experimenting with chia seeds for similar use including thickening cooked fruit and batters. Must rinse chia seeds though as I have found grit in most sources even when marked clean.

    Reply
  62. Avatar for SharonSharon says

    October 4, 2016 at 7:30 am

    I tried the flax/egg substitution with almond flour pancakes-didn’t bind at all! Had to toss the batter, I wonder why it didn’t work?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 4, 2016 at 7:40 pm

      Hm, not knowing what recipe you used, it’s hard to know what went wrong! Have you tried our Chocolate Chip Oatmeal Cookie Pancakes?

      Reply
    • Avatar for AliciaAlicia says

      November 22, 2018 at 9:29 am

      I let sit for the 5 minutes and it never combined at all!

      Reply
  63. Avatar for GinaGina says

    September 1, 2016 at 5:59 am

    I actually have an egg substitute I got from whole foods that is made from chickpeas and chia seeds. Would that be okay to use instead of the flaxseed?

    Reply
  64. Avatar for antoniyanpuak.wordpress.comantoniyanpuak.wordpress.com says

    August 31, 2016 at 6:25 am

    The Wi-Fi only iPad Air 2 is available in 16GB, 64GB and 128GB versions coming in at £399, £479
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    Reply
  65. Avatar for coreenbcoreenb says

    August 22, 2016 at 7:22 am

    What about using flax “egg” in meatloaf recipe?

    Reply
  66. Avatar for ArpitaArpita says

    August 9, 2016 at 8:59 am

    Can I use flax egg in chocolate chiffon cake, red velvet cake and various other cake recipes?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 9, 2016 at 10:42 am

      I haven’t tested those, but yes, it should work!

      Reply
      • Avatar for NatalieNatalie says

        April 13, 2017 at 10:59 am

        I veganized my traditional carrot cake recipe yesterday. This is my go to carrot cake recipe so I’ve made it many times, but usually I only sub up to half for eggs for flax eggs. The recipe calls for 4 eggs, so I used 4 flax eggs yesterday. Unfortunately it didn’t rise well and was too moist and a little gummy in the center despite baking it for a few minutes longer. Any tips?

        Reply
  67. Avatar for MikaMika says

    August 6, 2016 at 9:50 am

    Finally decided to try this for a cookie recipe, since recently eggs have started to sit a bit heavy in my tummy. Worked out well! I will start using this for more stuff (pancakes next, I think)!

    Reply
  68. Avatar for BreBre says

    July 9, 2016 at 10:35 pm

    Does roasted flax work as well?

    Reply
  69. Avatar for Kathy Little BrinsonKathy Little Brinson says

    July 4, 2016 at 7:36 pm

    What a lovely surprise as I stumbled upon your flax egg recipe tonite!! As a Vegan Dedicated to ANIMALS, I am always looking for recipes that cause NO HARM to our Animal Friends! Thank u! Kathy Little Brinson

    Reply
    • Avatar for SandraSandra says

      April 13, 2017 at 9:05 pm

      What harm does eating an egg do to the chcken!? The chicken makes the egg, lays the egg and then the egg has nothing more to do with her! Not eating the chicken is one thing. Not eating the eggs she supplies doesn’t make sense.

      Reply
      • Avatar for MCCMCC says

        April 27, 2017 at 11:42 pm

        Because many chickens are horribly mistreated in egg production is one reason. Another is that some of us simply don’t believe in using animals in any way for food or clothing. And there are other reasons as well.

        Reply
      • Avatar for SMSM says

        July 30, 2017 at 10:05 am

        Sandra,
        Research factory farming for chickens. The chickens are kept in small cages. They get no natural sunlight, their breaks are torn off and no space to spread their wings, all of this torture simply for the mass production of eggs for humans to consume.

        Another part of the egg industry is chick culling. Chick culling is the process of killing newly hatched poultry for which the industry has no use for. Specifically, it is the male chicks that have no use, therefore, the male chicks get thrown onto a conveyor belt and ground up alive.

        That is the harm done to chicken’s by humans consuming eggs.

        Reply
  70. Avatar for PaulinaPaulina says

    May 27, 2016 at 10:40 pm

    Is it okay to just ground the flax seeds myself or is it better to buy them pre-ground?

    Reply
    • Avatar for HelenHelen says

      August 4, 2016 at 10:27 am

      It’s actually better to buy them whole and grind them yourself. They tend to go rancid faster if you store them ground. Since I am lazy, I buy pre-ground and store them in the freezer.

      Reply
  71. Avatar for CatherineCatherine says

    May 5, 2016 at 8:14 am

    I just made my whole wheat banana muffins with two flax eggs instead of regular eggs. They turned out great and seemed to rise even more than they normally do!!! Score!!

    Reply
  72. Avatar for LyndseyLyndsey says

    April 7, 2016 at 9:09 pm

    Can I use a flax seed egg to bake bread with? I have a son who’s allergic to wheat, eggs and soy so finding a way to make decent bread has been so hard!!

    Reply
  73. Avatar for gorangoran says

    April 4, 2016 at 10:07 am

    Wonderfully simple. Thanks a million!

    Reply
  74. Avatar for natashanatasha says

    February 24, 2016 at 7:45 am

    Can you do the same with Hemp seeds?

    Reply
  75. Avatar for MichelleMichelle says

    February 15, 2016 at 5:47 am

    Can I use this to make scrambled eggs?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 18, 2016 at 5:03 pm

      Unfortunately, no. See my vegan omelet for tips.

      Reply
      • Avatar for MichelleMichelle says

        February 18, 2016 at 6:15 pm

        Ok. Thank you.

        Reply
  76. Avatar for Nikki AndersonNikki Anderson says

    February 8, 2016 at 6:52 am

    Your One Bowl carrot apple muffins calls for 1.5 flax eggs. Can you please tell me how many actual eggs I could use in this recipe?

    Reply
    • Avatar for CC says

      November 28, 2016 at 7:55 pm

      1 egg and 1 egg white.

      Reply
  77. Avatar for EllieEllie says

    January 26, 2016 at 9:06 am

    Hey, I’ve found that whizzing the flax up in a blender really helps to improve the egg-like consistency, it absorbs the air almost like whipping egg whites.

    Thanks for your recipe and love the blog!

    Reply
  78. Avatar for Thiodore RoseThiodore Rose says

    January 23, 2016 at 7:42 am

    Hi i was wondering can i make scrabble eggs. My daughter cant eat and she dont like the tofu eggs. We stop buying eggs in the house because of her. My husband cooked the tofu eggs, we like it but she didnt. Can we fry the flaxseed

    Reply
    • Avatar for AmbreyAmbrey says

      January 25, 2016 at 3:41 pm

      I don’t think the flax liquid will scramble. It just has properties to help bind ingredients together similar to regular eggs.

      Reply
    • Avatar for LottaLotta says

      December 16, 2017 at 11:28 am

      No, you cannot make scrambled eggs with flax eggs. Try googling chickpea flour scramble though, saw someone making from that, just like they also use it instead of eggs in a quiche… ?

      Reply
  79. Avatar for AliceAlice says

    January 20, 2016 at 5:14 am

    So easy, and yet so healthy. A win- win.
    Thank you for all the yummy goodness you share.

    Reply
  80. Avatar for eilieili says

    January 14, 2016 at 5:29 pm

    Should I add more baking time to my baked goods when using flax eggs? If so, about how much?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 15, 2016 at 8:43 am

      Not generally. It depends on the recipe though.

      Reply
  81. Avatar for TheBeetMamaTheBeetMama says

    January 10, 2016 at 10:17 am

    Thank you for this! I will post a link to this on my blog TheBeetMama.com for one of my recipes! Great ☺️

    Reply
  82. Avatar for RuthRuth says

    January 6, 2016 at 5:34 pm

    I didn’t know how easy flax eggs were to make. Thank you for showing me!

    Reply
  83. Avatar for ShannonShannon says

    January 2, 2016 at 12:13 pm

    Made it today and loved it. The inside was a little moist but I figure when I make itagain I will leave in for fourth mins.

    Reply
  84. Avatar for BernieBernie says

    December 23, 2015 at 1:18 am

    Can’t wait to try your flax egg recipe!

    Reply
  85. Avatar for SherenSheren says

    December 6, 2015 at 3:38 am

    I absolutely love this website!! And how much would be two large flax eggs (for the brownies) ?

    Reply
  86. Avatar for LeilaLeila says

    December 4, 2015 at 3:26 am

    Can you sub chia seeds for flax seeds in this?

    Reply
  87. Avatar for Barbara KeenerBarbara Keener says

    November 5, 2015 at 9:44 pm

    Just came upon your site and love the substitute for eggs. I am excited to try the Flax Egg in some recipes. Looking forward to information in your emails.

    Reply
  88. Avatar for AngelaAngela says

    November 3, 2015 at 3:50 pm

    Hi, I enjoy using flax eggs and thought I would share this; if you make it ahead of time and let it sit in the fridge for a couple of hrs or over night it becomes congealed, and provides a better binder. I have used it with making doughnuts, pancakes and many others. :)

    Reply
    • Avatar for gg says

      March 8, 2017 at 5:43 am

      Thank you for the tip to let it sit overnight. I am planning to make veggie burgers with chickpeas, zucchini tots and need something to bind them, Will try this for sure

      Reply
      • Avatar for Susan WilliamsSusan Williams says

        December 15, 2018 at 1:15 pm

        I use quick oats as a binder for my veggie burgers.

        Reply
    • Avatar for Pat BellPat Bell says

      April 18, 2017 at 5:17 pm

      Have you tried freezing ..once it gets close to desired state ?

      Reply
      • Avatar for EmilyEmily says

        May 27, 2017 at 5:44 pm

        Freezing probably isn’t a good choice considering it’s just ground flax with water. It’s not that it needs to be cold, but that it needs time to set.

        Reply
  89. Avatar for AnnaAnna says

    November 1, 2015 at 3:49 am

    I am so happy I discover your blog and certainly I ‘ll try some recipes. Have you ever tryed tangzhong bread you can skip milk eggs and butter so do I for a soft and fluffy bread or buns. Many greetings from Italy.

    Reply
  90. Avatar for SoumyaSoumya says

    October 27, 2015 at 6:32 am

    Awwsome tip! Iam planning on using this for eggless cupcakes. Is there anything I need to add or subtract that might affect my cupcake moistness levels… ?

    Reply
  91. Avatar for KerstenKersten says

    September 14, 2015 at 5:18 pm

    I used it today to coat chicken nuggets before breading. Worked amazing. My kids loved it more than they usually love nuggets.

    Reply
    • Avatar for Ashwani Garg MDAshwani Garg MD says

      September 17, 2015 at 6:32 am

      If you think about it, it would be weird to coat the chicken in its egg, wouldn’t it? Try cauliflower instead of chicken next time, it’s actually very delicious!

      Reply
      • Avatar for PamPam says

        February 11, 2017 at 10:37 am

        Blended cauliflower as a wash for chicken?

        Reply
        • Avatar for EmilyEmily says

          May 27, 2017 at 5:42 pm

          Nope! Cauliflower pieces coated like nuggets. It’s a pretty popular thing! Search for buffalo or BBQ cauliflower “wings.”

          Reply
        • Avatar for LottaLotta says

          December 16, 2017 at 11:23 am

          No, cauliflower wings. Google “cauliflower 65” for the Indian version of this (they have chicken 65 etc). The 65 in the name there are different explanations for, one being that the original resaurant where the dish was invented, was in some street #65, one was that the chef was 65 etc… I just love it, it is amazing how much it tastes like chicken! They always fry it though, I have just baked mine. Also made the batter less hot, if I used that much spice, I wouldn’t be able to eat it…

          Reply
  92. Avatar for JasonJason says

    August 20, 2015 at 10:12 am

    Can this be used as a “binding” agent for breading? I have a vegan boyfriend and I like to cook more vegan for him and I would like to bread and fry some vegetables like my mom’s old chicken nugget recipe but I am having some trouble finding a vegan substitute for the egg.

    Ps: I am in love with your site. Your vegan recipes and hacks are so great and much simpler than other sites I have seen. Thank you.

    Reply
    • Avatar for MichaelaMichaela says

      November 26, 2015 at 12:42 pm

      I’ve heard that cornstarch “eggs” work well for that purpose, but I’ve never tried flax meal.

      Reply
    • Avatar for Jessica OJessica O'Brien says

      September 14, 2017 at 8:23 pm

      I made a no-chicken nugget recipe and it was the first time I made a flax egg as a batter for the nuggets. This recipe used a bit of flour in their flax egg too. We used coconut flour. It made an amazing batter that the bread crumbs stuck to perfectly!

      For the Batter:
      1 cup unflavored soy or almond milk
      1/4 cup ground flaxseed
      2 tbsp. whole wheat flour

      For the Coating:
      1 cup cornmeal
      1 cup panko breadcrumbs
      1 tsp. paprika
      1/2 tsp. salt
      black pepper to taste

      https://www.connoisseurusveg.com/vegan-chicken-nuggets/

      Reply
    • Avatar for LottaLotta says

      December 16, 2017 at 11:15 am

      Yes, have seen some use it on YouTube and used it myself on some soy meat medallions which I made nuggets from. Worked great!

      Reply
  93. Avatar for veronicaveronica says

    August 16, 2015 at 4:59 am

    How do you use chia seeds to make flax egg? Do you have to ground the chia first? And how long should you leave it before using? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 18, 2015 at 6:44 pm

      Nope! Leave them whole. Let it set for 5 minutes.

      Reply
      • Avatar for StephanieStephanie says

        January 23, 2016 at 9:55 am

        Phew! Glad I saw this as I was lurking through comments to see if chia could be used instead of flax – I was about to grind up my chia seed ! Thanks!!

        Reply
    • Avatar for LottaLotta says

      December 16, 2017 at 11:16 am

      Would be chia eggs, not flax eggs though… ?

      Reply
  94. Avatar for ashley caswallashley caswall says

    August 15, 2015 at 5:25 pm

    Love, love, love your website and your recipes!! My sensitivities clash with a few things, so brave ‘ole me has decided to start my own blog. It’s people like you that inspire me!! I’m linking this page to a berry avocado muffin recipe so that my followers will have a vegan option!! Blog on!! ;P

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 18, 2015 at 6:49 pm

      Ah, thanks Ashley! xo

      Reply
  95. Avatar for KarenKaren says

    August 14, 2015 at 6:00 am

    Hi! I just wanted to share with you the AquaFaba (Chickpea water) trick

    Vegan Meringue – Hits and Misses! On Facebook please!!

    Keep creating amazing recipes

    Reply
  96. Avatar for KateKate says

    August 6, 2015 at 10:51 am

    I used this as a substitute for 1 egg in a Betty Crocker sugar Cookie mix, the turned out perfect and delicious! I made 1 slight change, I used 2 Tbsp water and 1/2 Tbsp oil.

    Reply
  97. Avatar for Debbie Macayo VegasDebbie Macayo Vegas says

    July 10, 2015 at 9:19 am

    Can I use this to make a meringue ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2015 at 12:09 pm

      I don’t think so.

      Reply
      • Avatar for Dawn BURNDawn BURN says

        July 2, 2018 at 6:42 pm

        Use the liquid from canned chickpeas…nice stiff peaks!

        Reply
    • Avatar for JamieJamie says

      September 25, 2015 at 3:51 pm

      Aquafaba is perfect for this purpose, just google aquafaba meringue, you’ll love it!!!

      Reply
    • Avatar for Fiona DwyerFiona Dwyer says

      December 24, 2016 at 3:26 am

      If you use the water from a can of chickpeas instead of the egg whites you get a lovely meringue.

      Reply
    • Avatar for LottaLotta says

      December 16, 2017 at 11:11 am

      Sure! Perfect for meringue!

      Reply
    • Avatar for GeorgieGeorgie says

      February 2, 2018 at 8:54 am

      Look into Chickpea liquid, aquafeba. I heard people make macaroons with aquafeba which is originally based off whipped egg whites.

      Reply
  98. Avatar for MercedesMercedes says

    June 23, 2015 at 3:03 pm

    Could I use it to make matzo balls that won’t fall apart?

    Reply
    • Avatar for SusunSusun says

      February 13, 2016 at 9:11 pm

      Have you tried it and matzoh balls yet? I’d love to know!

      Reply
      • Avatar for LaurenLauren says

        July 3, 2016 at 9:41 am

        I’ve made matzo balls with it and it works wonderfully! Make sure not to overcook them as they get a bit slimy on the outside. But otherwise, works like a charm and adds a delicious earthiness and body to the dish.

        Reply
        • Avatar for Hannah211Hannah211 says

          June 28, 2017 at 11:12 pm

          Hi,
          Do you know how much flaxseed to use for an extra large egg? What might make the difference between a large and an extra large flaxseed egg?

          Reply
          • Avatar for Eavan HoulihanEavan Houlihan says

            July 23, 2017 at 5:16 am

            I’d say triple the recipe for and extra large egg. :)

  99. Avatar for Elizabeth SElizabeth S says

    May 24, 2015 at 12:41 pm

    I guess it helps. I’ve used them in several recipes. But, not being smart here….seriously, if it doesn’t bind and stiffen, what does it do? Why do we use them and not just leave them out? In what way does the flax egg effect the end result? Thanks for answering.

    Reply
    • Avatar for Sara L.Sara L. says

      June 13, 2015 at 7:04 am

      It *does* bind and stiffen, just not exactly like an egg would. I’ll oftentimes add about a tablespoon of flaxseed meal to oatmeal, and it definitely thickens it, but it does not “gel” or “solidify” unless I let it sit or put leftover in the refrigerator or something.

      Reply
      • Avatar for JessicaJessica says

        January 7, 2017 at 1:53 pm

        By let it sit, do you mean by letting the flax egg mix you made sit or the finished product? For how long? I’m making brownies going for thick and chewy here and first time doing this flax egg recipe

        Reply
        • Avatar for MaribelMaribel says

          January 8, 2017 at 1:20 pm

          For best results , the flax (or chia) need to “sit” in the liquid (this is true for any recipe using these seeds) for 6+ hrs.

          Reply
          • Avatar for JessicaJessica says

            January 10, 2017 at 5:35 pm

            Thank you!

  100. Avatar for SofiaSofia says

    May 17, 2015 at 3:15 pm

    Thank you so much. It’s can be use to replace 1 egg?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 18, 2015 at 1:28 pm

      Yes, one small egg.

      Reply
      • Avatar for Michelle KeyMichelle Key says

        October 30, 2018 at 6:34 am

        YOur recipe calls for a batch of flax seed eggs. Sinc I use eggs I am wondering what amount of eggs would to comparable? THanks.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          October 31, 2018 at 8:48 am

          1:1 substitution!

          Reply
  101. Avatar for RonnieRonnie says

    April 23, 2015 at 4:28 pm

    What measurement of flax seeds do you use to get 1 tablespoon of ground flax? I like to grind my own.

    Reply
    • Avatar for PhePhe says

      December 13, 2015 at 6:56 pm

      Hi Ronnie. I used 1 tbsp of flaxseed and it made 2 tbsp ground flax.

      Reply
  102. Avatar for StephanieStephanie says

    February 4, 2015 at 7:27 pm

    Can a flax egg be used in other non-baking recipes like meatballs or burgers? Thanks!

    Reply
    • Avatar for Karina MuscarinaKarina Muscarina says

      May 11, 2015 at 6:09 pm

      Yes, it work well in meatballs and burgers :D

      Reply
      • Avatar for LynneLynne says

        August 30, 2017 at 2:15 pm

        Thank you for this comment! Tried in my turkey meatloaf and it worked great!

        Reply
  103. Avatar for StephanieStephanie says

    January 31, 2015 at 7:26 pm

    I made a vegan quiche last week and, while it was really tasty, I found it to lack the congealed texture of eggs. Could I add a flax egg to my recipe to fix this?

    Reply
    • Avatar for LottaLotta says

      December 16, 2017 at 11:07 am

      In place of eggs in a quiche, I have seen that people use chickpea flour, water etc. So here we are talking a different egg replacer than flax eggs. Google “vegan quiche chickpea flour” and I am sure you’ll get a nice selection of recipes!

      Reply
    • Avatar for HeatherHeather says

      January 2, 2018 at 1:29 am

      Did it work?

      Reply
  104. Avatar for François SaintongeFrançois Saintonge says

    January 25, 2015 at 4:04 pm

    Is it possible to use chia seeds instead, since I’m intolerant to flax? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 26, 2015 at 10:23 pm

      Yes! Same ratio in my experience. Again, not a 1:1 swap in every recipe so use your best discretion!

      Reply
    • Avatar for Kathleen YKathleen Y says

      March 28, 2015 at 11:30 pm

      yes chia seeds will work too!

      Reply
  105. Avatar for PrejalPrejal says

    January 23, 2015 at 4:25 am

    Amazing!!!!!!! And healthy! Cheers. xx

    Reply
  106. Avatar for mariamaria says

    December 12, 2014 at 1:53 pm

    love it all your recipes!

    Reply
    • Avatar for Alice KingAlice King says

      November 28, 2017 at 2:43 pm

      This Thanksgiving I made all my sides with your recipes. They tasted great and I will continue to use
      Minimalist baker.com from now on. Thanks!

      Reply
  107. Avatar for MoushMoush says

    November 11, 2014 at 7:05 pm

    Delicious recipe and so quick to make as well. thanks!

    Reply

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